Asian Beef and Bok Choy with Rice

Asian Beef and Bok Choy with Rice

Ready in 25 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, March 19, 2017.
Order Now
Order Now

Fragrant lemongrass paste adds the perfect amount of flavour to this stir-fry

Ingredients

ASIAN BEEF AND BOK CHOY WITH RICE

  • 1 packet jasmine rice
  • 2¼ cups boiling water
  • 1 red onion, thinly sliced
  • 1 pottle lemongrass paste
  • 1 packet beef mince
  • ½ bag broccolini
  • 2 baby bok choy, ends trimmed 1cm, rinsed and leaves separated
  • 1 carrot
  • ½ pottle Asian sauce
  • 2-3 teaspoons soy sauce

TO SERVE

  • Remaining Asian sauce
  • 1 sachet chopped peanuts and sesame seeds

Steps

  1. a full kettle to the boil.
  2. Combine rice, boiling water and a pinch of salt in a pot and bring to the boil with the lid on. As soon as it boils, reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
  3. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion and lemongrass paste for about 2 minutes, until fragrant. Add beef mince and cook for about 5 minutes, until browned, breaking up mince with a wooden spoon as it cooks. Season with salt and pepper.
  4. While mince cooks, prepare veggies. Chop broccolini into 2cm pieces; slice any large bok choy leaves in half lengthways; grate carrot. Set all aside.
  5. Add broccolini, bok choy and first measure of Asian sauce to the pan with mince. Stir to combine and cook for about 2 minutes, until veggies are tender. Add carrot and soy sauce and toss to combine.
  6. spoon 3/4 cup cooked rice per person into each bowl and top with Asian beef and bok choy. Drizzle over remaining Asian sauce and sprinkle of peanuts and sesame seeds.

Nutritional Information

Energy 2639 kj
631 kcal
Protein 30.4g
Carbohydrate 59.5g
Fat 29.6g